These vegan quinoa and sweet potato burgers are the quickest little patties I made in a long time! The ingredients are wholesome and minimal, you can even put your own touch on them and add an extra spice or some herbs.

You can use them as burgers or a salad topping, a snack or a sandwich filler. They will easily last in the fridge for a few days, so you could prep a bunch on a weekend for your weekday lunches. My kids loved them, and I’ve been told that they also go great with mustard and gherkin (thanks for the tip, husband 🙂 ). You can easily reheat them in an oven or in a microwave. I have not try freezing them, but I get you can!

Serves: 3-4 servings

Ingredients

2 cups quinoa, cooked

2 cups sweet potato, cooked and mashed

1 flax or chia egg (1 tbsp of seeds + 3 tbsp water)

4 tbsp nutritional yeast

3 tbsp buckwheat flour

2 tbsp oats

1/2 cup green peas

salt, pepper

Method

1. In a large bowl, put together quinoa and mashed sweet potato. Mix well until these 2 combine.
2. Add the flax egg, yeast and flour. Mix well and add some salt and pepper to taste.
3. If the burger mix is too sticky, add the oats and mix well again. If still too sticky, you could add a couple extra spoons of quinoa but that shouldn’t be necessary.
4. Add the green peas and leave the burger mix to sit for 5-15 min.
5. Meantime you can prepare your salads, a side dish or chips!
6. When ready, form small burgers and set aside. You have 2 methods:
   1. you can fry them gently on a ghee or avocado oil,
   2. or bake them in 175C for around 20-25 minutes, flipping once half way through, until slightly golden.

My preferred method is usually to bake, but I did fry them a few times when under pressure and surrounded by the hungry children! Happy to report it’s doable 🙂